Classic Pound Cake
Virginia Willis · foodnetwork.com · 2016 · One 10-inch cake
Against 462 pound cake recipes
More sugar than 90% of recipes and more dairy than 80%.
How it compares
Against the typical cake: the median of 462 pound cake recipes, per 100 g of flour.
- More sugar than 90% of recipes: 175% of the flour weight against the typical recipe's 120%.
- More dairy than 80% of recipes: 71% of the flour weight against the typical recipe's 46%.
Ingredients (10)
- 2 sticks (16 tablespoons) unsalted butter, at room temperature, plus more for the Bundt pan≈ 226 g
- 3 cups cake flour (not self-rising) or all-purpose flour≈ 342 g
- 1/2 teaspoon baking powder≈ 2.3 g
- 1/2 teaspoon fine sea salt≈ 3 g
- 3 cups sugar≈ 600 g
- 1/2 cup vegetable shortening, at room temperature≈ 103 g
- 1 cup whole milk, at room temperature≈ 244 g
- 1 teaspoon pure vanilla extract≈ 4.2 g
- 5 large eggs, at room temperature≈ 250 g
- 1/2 teaspoon almond extract, optional≈ 2.1 g
flour 342 gbatter 1776 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 462 recipes. Shaded: the middle half. Tick: the median.
- Butter96% · 60th percentile · median 91%
- Sugar175% · 92nd percentile · median 120%
- Egg73% · 35th percentile · median 80%
- Dairy71% · 81st percentile · median 46%
- Leavening0.7% · 33rd percentile · median 1.6%
- Salt0.9% · 63rd percentile · median 0.7%
Oven
- Temperature
- 300°F / 150°C
- median 350°F
- Time
- 15 minutes
- median 60 minutes
Keep exploring
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